Spanish Omelette
Ingredients: potatoes, extra-virgin olive oil, salt, onion, eggs · 35 min cook time · 450kcal · $7.50
Ingredients
3ea potatoes, to taste extra-virgin olive oil, to taste salt, 1ea onion, to taste eggs
Instructions
1. Cut the potatoes in half and slice them not very big and not too thin so they cook well and retain consistency.
2. Put olive oil in the pan and turn on the fire on very low heat. Do not let the oil become very hot.
3. Add salt to the sliced potatoes and place them into the warm oil to poach slowly on low fire for 15 to 20 minutes.
4. Slice the onion and add it to the potatoes to cook together for around 20 minutes until the onions and potatoes are soft.
5. Drain the excess oil from the potato and onion mixture and let it cool for a couple of minutes.
6. Break the eggs, add some salt, and mix them really well.
7. Mix the cooked potatoes and onions thoroughly with the beaten eggs.
8. Put the mixture back into the pan to cook.
9. Use a dish placed on top of the pan to carefully flip the tortilla and cook the other side.
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